12 tablespoons white popcorn kernels, divided, plus 12 kernels
1 ½ teaspoons kosher salt, divided
Nutrition Info
Calories 119
Fat 3g
Carbs 21g
Fiber 2g
Sugar 10g
Protein 1g
How to Make It
1. Step
Line a baking sheet with parchment paper.
2. Step
Divide the sugar evenly between 6 small bowls, 2 tablespoons per bowl.
3. Step
Dye each bowl of sugar a different color by adding 1-2 drops of red, orange, yellow, green, blue and purple food coloring. Stir each bowl with a clean fork until the sugars are sandy in texture. Note: We recommend gel food coloring, as the colors are more stable. Only use 1-2 drops; a little goes a long way.
4. Step
Add 1 teaspoon of coconut oil and 2 popcorn kernels to a medium nonstick saucepan with a lid. Cover and place over medium-high heat. Once the kernels pop, reduce the heat to medium and add 2 tablespoons of popcorn kernels and 1 bowl of colored sugar. Immediately cover the pan and shake to combine. Cook, shaking the pan constantly to ensure that the sugar doesn’t burn, while the popcorn pops. Once the pops are more than 3 seconds apart, remove the pot from heat. Carefully remove the lid away from your body and pour the popcorn onto the prepared baking sheet.
5. Step
Evenly sprinkle ¼ teaspoon salt over the hot kettle corn. Let the popcorn cool completely, transfer to a bowl. Repeat with the remaining colors, replacing the parchment paper as needed.
6. Step
Combine all of the popcorn in a large bowl. Toss to distribute the colors evenly. Serve immediately, or store in an airtight container for up to 2 days.
